Description
A light and flavorful Spectacular Spring Dinner featuring fresh seasonal vegetables and lean protein, perfect for a healthy and satisfying meal.
Ingredients
Units
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 bunch asparagus, trimmed
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh peas
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the oven to 400°F (200°C).
- Season chicken breasts with salt, pepper, and garlic powder.
- Heat olive oil in a large ovenproof skillet over medium heat and sear the chicken breasts for 3 minutes on each side.
- Add asparagus, cherry tomatoes, and peas to the skillet around the chicken.
- Drizzle vegetables with lemon juice and sprinkle with lemon zest.
- Transfer skillet to the oven and bake for 15-20 minutes or until chicken is cooked through.
- Remove from oven, garnish with chopped parsley, and serve warm.
Notes
- Substitute chicken with tofu for a vegetarian version.
- Use other spring vegetables like baby carrots or snap peas as desired.
- Serve with a side of quinoa or brown rice for a more filling meal.
Nutrition
- Serving Size: 1 plate
- Calories: 310
- Sugar: 4g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 85mg